Tomato gratin is a colorful side-dish and I often cook it in summer. I also often add it into green salad instead of raw tomatoes, and I top my mixed salad with toasted goat cheese and bread with a pinch of fresh basil or rosemary. Another of my favorites including tomato gratin is to use it as side dish to serve with fried eggs.It’s an easy and tasty recipe but I’m greatly helped to succeed in its great taste because we grow our own tomatoes in the garden and they are really more tasty than the ones we usually find at supermarket.

Well, to sum up:                                                                                                                                                                                                      Serve it  warm combined to a green salad or hot as a healthy and light side dish. Serve it with eggs, meat or fish. The tomato gratin can be eaten in every way imaginable!

preparation time for tomato gratin recipe

Ingredients(2 servings)

  • 500 Gr over ripped tomatoes
  • 1 Table spoon tomato puree
  • 30 Gr Ultra light double cream
  • 20 Gr Medium couscous
  • 20 Gr Grated parmesan cheese
  • 2 Large pinches rosemary (or thyme)
  • Pepper and salt as taste


  1. Peel tomatoes and slice them. Take care to keep juice
  2. Grease a fry pan and cook tomatoes over low heat for 5 minutes
  3. Bring a bit water to a boil and precook medium couscous for 2 minutes
  4. Preheat oven to 170°c
  5. Place precooked couscous and tomatoes in a bake dish
  6. Add rosemary, double cream, salt, pepper and tomato puree
  7. Stir and top with parmesan
  8. Bake for 15 minutes